Fritto Misto alla Piemontese

Prepare the sweet semolina fritters: In a saucepan, bring the Milk to a simmer. Gradually whisk in the Semolina and Granulated sugar, stirring constantly until thick. Remove from heat and stir in 50 grams of Eggs (approximately 1 large egg yolk). Spread the semolina mixture onto a baking sheet to a thickness of about 1.5 cm and let it cool completely. Once firm, cut into diamond or square shapes.

Prepare the meats: Cut the Veal cutlets into bite-sized pieces. Cut the Lamb chops into individual pieces. Slice the Salsiccia di Bra into thick rounds. Clean and trim the Chicken livers.

Prepare the vegetables: Quarter the Artichoke hearts. Slice the Zucchini into rounds about 1 cm thick.